Philippe Pacalet
Summary
Philippe Pacalet is a hands-on négociant based in Beaune, Burgundy, who produces terroir-expressive Pinot Noir and Chardonnay wines from carefully selected old-vine parcels across prestigious appellations in both Côte de Nuits and Côte de Beaune. His distinctive winemaking approach combines whole-cluster fermentation, indigenous yeasts, minimal sulfur addition, and aging in neutral oak barrels, resulting in unfined, unfiltered wines that transparently reflect their vineyard origins while bearing his light-handed signature.
Heritage & Leadership
Philippe Pacalet established his eponymous négociant business in 2001 in Beaune, Burgundy, following a formative career path that prepared him for his distinctive approach to winemaking. As the nephew of Marcel Lapierre, the influential natural wine pioneer from Beaujolais, Pacalet's early professional development included studying under his uncle, where he absorbed fundamental principles that would later define his own winemaking philosophy.
Before launching his independent venture, Pacalet served as the winemaker at Domaine Prieuré-Roch in Nuits-Saint-Georges, further developing his craft within the Burgundian tradition while refining his personal approach. This experience provided crucial insights into the terroirs of the region and established relationships that would prove valuable when he began his own operation.
The business remains independently operated, with Philippe personally overseeing all aspects of production from grape selection through bottling. Unlike many Burgundian producers, Pacalet functions as a négociant rather than a domaine owner, purchasing grapes from growers rather than cultivating his own vineyards. This business model is reflected in his wine labels, which carry the designation "Philippe Pacalet" rather than "Domaine Philippe Pacalet."
Despite not owning vineyards, Pacalet maintains long-term relationships with growers across Burgundy, working closely with them to ensure that viticulture practices align with his quality standards and winemaking philosophy.
Vineyards & Wines
Philippe Pacalet sources grapes from various appellations throughout Burgundy, focusing on both the Côte de Nuits and Côte de Beaune. His portfolio includes wines from prestigious villages such as Gevrey-Chambertin, Chambolle-Musigny, Vosne-Romanée, and Pommard, spanning village-level, premier cru, and occasionally grand cru designations.
While not owning vineyards himself, Pacalet has established relationships with growers who farm according to his specifications, many of whom tend old-vine parcels that contribute depth and character to his wines. These long-term partnerships allow him consistent access to specific vineyard sites despite his négociant status.
Pacalet's production centers primarily on the classic Burgundian varieties: Pinot Noir for red wines and Chardonnay for whites. He also produces limited quantities of Aligoté and has worked with Gamay for Beaujolais wines, though these represent a smaller portion of his overall portfolio.
His wines are characterized by their purity, freshness, and transparent expression of terroir. The house style tends toward lighter, more elegant wines that emphasize finesse over power, allowing the distinctive characteristics of each vineyard site to shine through with minimal winemaking influence.
Philosophy & Practice
Philippe Pacalet's winemaking approach is firmly rooted in natural winemaking principles with minimal intervention. This philosophy, influenced by his uncle Marcel Lapierre, manifests in several distinctive technical practices that have become hallmarks of his production method.
For red wines, Pacalet employs whole-cluster fermentation, often using 100% intact clusters rather than destemmed grapes. Fermentation occurs exclusively with indigenous yeasts naturally present on the grape skins, avoiding commercial yeast additions. During fermentation, he favors gentle punch-downs rather than more aggressive pump-overs to extract color and flavor while maintaining delicacy.
Sulfur dioxide use is minimal in Pacalet's cellar, with small amounts added only at bottling to ensure stability. The aging process takes place in older French oak barrels, with minimal new oak influence to preserve the pure expression of fruit and terroir. This approach extends to the final preparation of the wines, which typically are not fined or filtered before bottling.
While Pacalet follows many organic and biodynamic principles in his winemaking, his wines do not carry official organic or biodynamic certification. He works with growers who practice organic or biodynamic farming methods, though formal certification varies among his vineyard sources.
This comprehensive approach to winemaking—from grape selection through bottling—reflects Pacalet's commitment to producing wines that authentically express the diverse terroirs of Burgundy while maintaining a distinctive house style characterized by freshness, purity, and elegance.